BAKED RICOTTA (SAVOURY) 53186

Ricotta is so versatile and I always have it in my fridge / freezer. This is one of savoury ways to use it; Easy, gluten free protein snack.
Ingredients:

• 450-500 g whole-milk ricotta
• 2 largeeggs
• 100 g Parmesan, grated
• Oregano leaves, (or basil) finely chopped - to taste
• Salt and freshly ground black pepper, to taste

Method: Switch oven to 200*C; grease a cake pan or muffin tins. Beat Ricotta and eggs, add other ingredients. Spoon mixture into moulds. Bake for 15-25 minutes (depending what tin you used for baking), or until golden-brown and puffed. Cool slightly, then take out carefully. Serve warm or cold. (Slices of vegetables can be placed on top before baking)

With tomatoes on top Upside-down version

Pecena Rikota

Rikota (kvark) je veoma visenamjenski sir i uvijek ga imam u frizideru ili u zamrzivacu.Ovo je jedan od 'slanih' nacina da ge upotrijebite. Lagani, bezglutenski obrok.

Potrebno:450-500 gr rikote (kvark / svapski sir), punomasni2 veca jajeta100 gr parmezana, ribanogOrigano (ili bosiljak), sjeckano lisce - kolicina po zeljiso i biber, crni svjeze mljeveni, po ukusu
Nacin:Ukljucite rernu na 200*C; nauljite kalup za tortu / mafine.Umutite sir sa jajima, dodajte ostale sastojke i izmijesajte dobro. Uspite u odabrani kalup ipecite 15-25 minuta (u zavisnosti o velicini kalupa), ili dok ne postane zlatno-zuto. Prohladite, zatim pazljivo izvadite iz kalupa. Sluzite toplo ili hladno.(Reznjevi povrca se mogu smjestiti na povrsinu prije pecenja, ili pecenu rikotu mozete preokrenuti naopako i sluziti)

source : http://kompas.com, http://detik.com, http://jasnaskitchencreations.blogspot.com